Watch the video to see if you might like to make Low-Carb Ham and Cauliflower Casserole au Gratin.

I created this Low-Carb Ham and Cauliflower Casserole au Gratin on a January day a few years back when I wanted some low-carb comfort food. I had ham and cauliflower in the fridge, and thoughts of Low-Carb Twice Baked Cauliflower gave me the idea for this casserole with lots of cauliflower with ham, cream cheese, Greek yogurt, Parmesan, green onion, and cheese. I’d love this delicious low-carb dinner for a cold winter night!

Of course I had to include this one when I updated my collection of 20+ Delicious Low-Carb and Keto Casserole Recipes recipes. There’s not much I don’t love about low-carb casseroles, but one of the biggest reasons I love to make them is the way they guarantee leftovers. And most low-carb casseroles also freeze well, including this one. (Did you know there’s a recipe index page for things that Can Freeze? I love to pull dinner out of the freezer when I don’t want to cook!) This Low-Carb Ham and Cauliflower Casserole au Gratin has been wildly popular; hope you enjoy trying it if you haven’t made this one yet!

How to Make Low-Carb Ham and Cauliflower Casserole au Gratin:

(Scroll down for complete printable recipe with nutritional information.)

You need at least 6 cups of cauliflower, cut into small pieces.

Cook the cauliflower in boiling salted water until it’s just getting soft; don’t overcook.

Drain the cooked cauliflower well (at least 5 minutes).

While the cauliflower cooks, cut up two cups of ham.

Soften cream cheese in the microwave for a minute or so, then mix in the Greek yogurt (or sour cream), Parmesan, and sliced green onions.

Mash the cauliflower slightly (in the pan you cooked it in) then stir in the sauce mixture so it’s completely mixed with the cauliflower and gently mix in the ham.

Season to taste with fresh-ground black pepper.

Spray the baking dish with nonstick spray or olive oil, put the casserole mixture in in the dish, and sprinkle with cheese.

Bake 30-35 minutes or until the cheese is completely melted and starting to brown and the mixture is hot throughout and starting to slightly bubble.

Let sit about 10 minutes for any liquid in the dish to be absorbed, then serve hot and enjoy! This will keep in the fridge for a few days and reheats well.

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Ham and Cauliflower Casserole au Gratin

Yield6 servings

Prep Time25 minutes

Cook Time35 minutes

Total Time1 hour

This Low-Carb Ham and Cauliflower Casserole Au Gratin is definitely a treat for low-carb comfort food.

Ingredients

6 cups raw cauliflower flowerets, cut fairly small

1/2 tsp. salt (for water to cook cauliflower)

2 cups diced ham

4 oz. cream cheese, softened

3/4 cup Greek yogurt (see notes)

2 T finely-grated Parmesan cheese

1/4 cup thinly sliced green onions

fresh ground black pepper to taste

3/4 cup grated cheddar cheese (see notes)

Instructions

Preheat oven to 350F/180C.

Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.

Cut up the cauliflower into small flowerets, discarding the leaves and core.

Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get barely sort. Check it often and don't overcook; the cauliflower will soften more in the oven.

While cauliflower is cooking, cut the ham into very small cubes and slice green onions.

Put cream cheese into a glass dish or measuring cup and soften it in the microwave for a few minutes. (Or you can soften it on top of the pre-heating oven if you don't have a microwave.) When cream cheese is soft stir in the Greek yogurt (or sour cream), Parmesan, and sliced green onions.

When cauliflower is cooked enough to start to soften, pour into a colander placed in the sink and let it drain well (at least 5 minutes; don't rush this step)

Put the drained cauliflower back into the pot you cooked it in and mash with a potato masher until it's barely mashed with quite a few chunks left.

Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.

Season to taste with fresh-ground black pepper. (I didn't use salt because the ham and the Parmesan are both salty.)

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a glass casserole dish that was about 8" x 10".) Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the cheese.

Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the mixture is hot throughout and starting to bubble. Let sit 10 minutes for any liquid to be absorbed, then serve hot.

I am assuming that this freezes well, but I still haven't tried freezing it because I never have any leftovers.

Notes

You can also use sour cream if you're not a Greek yogurt fan; yogurt has just slightly less carbs. Definitely use more cheese if you'd like!

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Looks amazing! I've done the SB diet several times before. My husband and I were just talking yesterday and decided it was time to go back to Phase 1 for a couple of weeks. I'm so thankful to have found your site and all the wonderful ideas! Phase 1 has always been hard, but with these new recipes it should be a lot of fun!

Gay, glad you have been enjoying the recipes! I do like the flavor the ground fennel adds to the sauce for the Sausage and Kale Mock Lasagna, but if you have flavorful sausage it will probably be fine without it.

I made this again tonight, my son is having potatoe withdrawals and this seems to help. I left out the ham and added garlic. I am going to try the moke kale lasagana tomorrow night. I just discovered I don't have fennel. How critical is it to the success of the recipe? I am a huge fan. Many thanks,Gay

Kalyn, You may think your photo isn't photogenic but it was so pretty that it caught my attention enough to want it for dinner this week!Just finished reading the entire recipe, comments and all, and cannot wait to try it.

Oh sweet holy Mary this was TO DIE FOR especially because we're in the middle of phase 1-well, half a week left 🙂 and I think we were all feeling like splurging 😉 I think it's good for phase one, but maybe just once a week? I dunno.I checked out the fat content, etc. ah, I don't care it's cauliflower! And Greek yogurt I SWEAR is the greatest thing that EVER happened to me omg! Very very good!!! Sharing with *everyone*!